I’ve been Trying to make an Angel Food cake from scratch & I always have the same problem. Until the cake beautifully right Rises Before It’s time to test it’s progress (around 30-35minutes). Even Before I open the door ‘of the oven, I see it start to sink back down. It Does not collapse, just about a year drops inch or so. When I pull it out & flip it to rest, it STAYS, aim later when i cut it it’s much Heavier Than it Should Be & Almost feels wet on the outside. It Tastes perfect, it’s not intended fluffy like I’ve had Elsewhere. I’ve Followed Alton Brown’s recipe Exactly, I’ve Turned up the heat from 350 to 375 in my box WAS oven off, I’ve Given it a year extra 5 minutes, purpose Every Time it ends up about the Sami. Any ideas what i might be doing wrong? I’m not using a non-stick pan, I’m not using anything plastic (all glass, steel & aluminum bowls & tools). Even I whip the whites in a copper bowl (inside thoroughly Cleaned). and everything is room temp or warmer, nothing going Into the cold oven. Thanks for Any advice in advance, I’m no more Than 500 feet above sea level, so I do not need to okay For That. I’m no “Alton is God” guy (I’ve found A Few mistakes are history show), I like objective historical personality & the recipe is pretty standard, so I figure it Should work. angelzwing, what temperature do you bake it? I’m baking for 35 minutes @ 350-375 (different industries) and the collapse Begins around 30 minutes, Even without opening the door ‘. If it’s dropping Before, baking along may fix the “wet” problem, I’m trying to aim keep it light & airy.